Cut the napa cabbage into quarters and then chop it into bite-sized pieces.

In a large bowl, dissolve the sea salt in the water and add the chopped cabbage. Let it sit for about 1 to 2 hours, tossing occasionally.

After soaking, rinse the cabbage under cold water to remove excess salt. Drain well.

In a separate bowl, combine the minced garlic, grated ginger, gochugaru, soy sauce, maple syrup, and rice vinegar.

Add the rinsed cabbage, julienned carrot, and chopped green onions to the spice mixture. Mix everything well.

Transfer the kimchi mixture into a clean glass jar, pressing down firmly to eliminate air pockets.

Seal the jar loosely to allow gases to escape. Let it sit at room temperature for 3 to 7 days.

Once fermented, seal the jar tightly and store it in the refrigerator.